LunchDinnerMain Course

Farro Salad with Roasted Vegetables

Name: Farro Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 porties
Cuisine: italian
Ingredients: 1 kopje farro rinsed; 3 kopje water; 3 kopje broccoli florets cut into bite-sized pieces; 1 st bell pepper chopped into 1-inch pieces; 1 st zucchini chopped into 1/2-inch half-moons; 0,5 st red onion roughly chopped; 1 kopje cherry tomato halved; 3 el olive oil; 0,5 tl salt; 0,25 tl black pepper freshly ground; 3 el lemon juice freshly squeezed; 2 el olive oil extra virgin; 2 el fresh parsley finely chopped; 0,5 tl dried oregano; 1 teentje garlic minced; 0,25 tl salt; 0,13 tl black pepper freshly ground

This hearty and nutritious farro salad combines chewy whole grains with a colorful medley of roasted seasonal vegetables. Tossed in a bright lemon-herb dressing, it's perfect for a light lunch or a satisfying side dish.

Een origineel recept van Forkin

Totale tijd: 1 uur 5 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1 kopjefarro, rinsed
3 kopjewater

roasted vegetables

3 kopjebroccoli florets, cut into bite-sized pieces
1 stbell pepper, chopped into 1-inch pieces
1 stzucchini, chopped into 1/2-inch half-moons
0,5 stred onion, roughly chopped
1 kopjecherry tomato, halved

for roasting

3 elolive oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

dressing

3 ellemon juice, freshly squeezed
2 elolive oil, extra virgin
2 elfresh parsley, finely chopped
0,5 tldried oregano
1 teentjegarlic, minced
0,25 tlsalt
0,13 tlblack pepper, freshly ground

Keukengerei

baking sheet · large bowl · knife · whisk · oven · cutting board · parchment paper · medium saucepan

De bereidingswijze

Stap voor stap

1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Ongeveer 5 min
2
In a large bowl, combine the broccoli florets, bell pepper, zucchini, and red onion.
Ongeveer 2 min
3
Drizzle the vegetables with the olive oil for roasting, then sprinkle with salt and black pepper.
Ongeveer 1 min
Tip van de kok: Ensure all vegetables are evenly coated for best roasting.
4
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Ongeveer 1 min
Tip van de kok: Do not overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two sheets if necessary.
5
Roast for 20 minutes, then add the cherry tomatoes to the baking sheet and continue roasting for another 10-15 minutes, or until vegetables are tender and slightly caramelized.
Ongeveer 35 min
Tip van de kok: The cherry tomatoes cook faster, so adding them later prevents them from becoming mushy.
6
While the vegetables roast, combine the farro and water in a medium saucepan.
Ongeveer 1 min
7
Bring the farro to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender.
Ongeveer 25 min
Tip van de kok: Farro should be chewy, not mushy. Check for doneness around the 20-minute mark.
8
Drain any excess water from the cooked farro and let it cool slightly.
Ongeveer 5 min
9
In a small bowl, whisk together the lemon juice, extra virgin olive oil, fresh parsley, dried oregano, minced garlic, salt, and black pepper for the dressing.
Ongeveer 2 min
Tip van de kok: Taste and adjust seasoning as needed.
10
In a large bowl, combine the cooled farro and roasted vegetables.
Ongeveer 1 min
11
Pour the dressing over the farro and vegetables, tossing gently to ensure everything is well coated.
Ongeveer 1 min
12
Allow the salad to rest for at least 10 minutes for the flavors to meld before serving.
Ongeveer 10 min
Tip van de kok: This salad tastes even better after resting, allowing the farro to absorb the dressing.

Goed bewaren

Bewaren

Store leftover farro salad in an airtight container in the refrigerator.

Opwarmen

This salad is best served chilled or at room temperature, no reheating needed.